Chef de Cuisine

Crocante – Orlando, Florida

Crocante is seeking an experienced, disciplined, and highly motivated Chef de Cuisine to lead our kitchen operation.

We are looking for a true culinary professional with high standards, strong leadership skills, and an obsession with consistency and execution. This position is for someone who takes pride in running a clean, organized, efficient kitchen and understands that every plate leaving the kitchen represents the restaurant.

The ideal candidate is a hands-on leader who is comfortable working alongside the team while also holding everyone accountable to the standards of the restaurant. You must be able to lead by example, communicate clearly, stay composed during high-volume service, and develop a kitchen culture built around professionalism, respect, discipline, and teamwork.

• Lead and supervise daily kitchen operations
• Maintain exceptional standards for food quality, presentation, consistency, and cleanliness
• Ensure recipes, portions, preparation methods, and plating standards are followed every time
• Manage and develop cooks, prep cooks, and dishwashing staff
• Train employees and continuously improve kitchen performance
• Organize prep and production to ensure the kitchen is fully prepared for service
• Manage ordering, inventory, product rotation, waste, and food cost
• Assist with scheduling and labor control
• Maintain strong food-safety and sanitation standards
• Conduct quality control throughout prep and service
• Identify problems quickly and take ownership of solutions
• Work closely with ownership to continuously strengthen the operation

We want someone who:

• Has proven experience in a Chef de Cuisine, Executive Sous Chef, Executive Chef, or similar kitchen leadership position
• Has experience in a high-volume restaurant environment
• Has exceptionally high standards for food and kitchen organization
• Is detail-oriented and consistent
• Understands food cost, labor, inventory, ordering, and kitchen systems
• Knows how to lead, train, motivate, and hold a team accountable
• Is willing to be hands-on and lead from inside the kitchen
• Works with urgency while maintaining quality
• Takes ownership and does not need to be constantly supervised
• Respects an established culinary concept while helping improve its execution